Ingredients
3
tsp unsweetened pineapple juice
1
tsp Worcestershire sauce
2
pounds boneless skinless chicken breasts
8
cups torn mixed salad greens
2
large tomatoes, chopped
3/4
cup pineapple tidbits
Oil and vinegar salad dressing, optional
Directions
1.
1. In a large plastic bag or bowl, combine the pineapple Worcestershire sauce, juice, soy sauce, , garlic powder and pepper then add chicken strips; seal bag and toss to coat.
2.
2. Cover and refrigerate for 1 hour.
3.
3. Drain and then discard the marinade.
4.
4. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once.
5.
5. Arrange greens on four serving plates then top with tomatoes, pineapple, onions and warm chicken.
6.
6. Drizzle with dressing if desired.
